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I'm making the Beef stew recipe from CL 1/2006 this weekend. I'm thinking of making a Cornbread casserole/souffle with it. Does this go together????? Should I just get good bread and make egg noodles to go with it instead.

I'm second guessing myself on the pairing so any opinions welcome!
Thanks!

I'd suggest finding a different side dish. To me, it's all very ... warm and mushy.

--Mary Kate--

"In all our woods there is not a tree so hard to kill as the buckeye. The deepest girdling does not deaden it, and even after it is cut down and worked up into the side of a cabin it will send out young branches, denoting to all the world that Buckeyes are not easily conquered, and could with difficulty be destroyed." - Daniel Drake, 1833

If your stew has potatoes in it (not familiar with the recipe you've mentioned so just going with normal stew ingredients), you won't need noodles or some sort of souffle. Just a nice crusty bread or regular corn bread to sop up the juices will work just fine. Along with a nice crisp green salad.

I'm entertaining with Beef Stew next week. We will have a diverse group of people. The Stew will be loaded with vegetables, including potatoes. I will have a crisp, green salad, veggie tray with 2 different dips as well as whole grain buns and white buns.

We will be eating a slow meal.....set up buffet style...everyone will eat when they are ready as some people will be a few hours behind time. I am also doing a 7 layer Mexican dip and a Buffalo Chicken Dip.